Tomato soup reinvented: Adding chickpeas for a hearty twist
Tomato soup is arguably the most universally appealing soup. Whether made with vegetable broth for vegetarians or in the traditional version with chicken broth and pieces of meat, it is enjoyed by many. Commonly served with pasta or rice, it's worthwhile occasionally substituting these with more nutritious ingredients.
This twist on traditional tomato soup is inspired by the Moroccan harira recipe, which is delightfully aromatic with cumin and rich in legumes. However, the goal is not to alter the taste of classic tomato soup. You can easily make this using your preferred recipe. Instead of pasta or rice, simply add cooked chickpeas.
You can add chickpeas in two ways
The easiest method is to incorporate canned or jarred chickpeas into the tomato soup. There's no need to cook them, as they are already prepared for consumption; however, it’s advisable to warm them up so they're heated through when added.
The second method involves making roasted chickpeas, which enhance the soup with plant protein and fibre and provide a pleasant crunch. To do this, roast chickpeas in the oven or an air fryer. First, drain them of any liquid, then toss them with olive oil and your favourite spices.
Recipe for tomato soup with chickpeas
Below is the recipe for soup made with vegetable broth. You can easily make it using homemade frozen cubes.
Ingredients:
- 1 onion,
- 2-3 cloves of garlic,
- a tablespoon of olive oil,
- 400 g canned tomatoes,
- 950 ml of vegetable broth,
- 60 g tomato paste,
- salt, pepper to taste,
- 400 g cooked chickpeas,
- a few leaves of fresh basil.
Instructions:
- Finely chop the onion and garlic, then sauté them in a pot with a tablespoon of olive oil.
- Once they become aromatic, add the canned tomatoes, followed by the vegetable broth.
- Stir in the tomato paste, salt, and pepper, and mix. Simmer on low heat for about 20 minutes.
- Finally, add the drained chickpeas and heat for an additional 5 minutes. Serve with fresh basil leaves.
